1 (5 lb.) chicken
2 1/2 qt. water
1 tbsp. salt
3/4 c. vegetable oil
1 c. flour
2 lg. onions, chopped
1/4 c. chopped fresh parsley
1 tsp. whole allspice
1 tsp. crushed red pepper
2 pt. oysters, drained (optional)
5 bay leaves
1/2 tsp. pepper
2 tsp. gumbo file'
3 c. hot cooked rice

Combine chicken, water and salt in Dutch oven. Cook about 1 1/2 hours until tender. Remove chicken from broth, reserving 8 1/2 cups broth. Remove meat from bones. Cut into pieces; set aside.

Combine oil and flour in Dutch oven; cook over medium heat, stirring constantly until roux is the color of a copper penny (10-15 minutes). Add onions and parsley; cook 10 minutes, stirring frequently. Gradually add reserved broth to roux, stirring.

Combine allspice, red pepper and bay leaves in a cheesecloth bag. Add to broth mixture. Add pepper; simmer, stirring occasionally. Add chicken and oysters. Simmer 30 minutes. Remove from heat and discard spice bag. Stir in file'. Serve over rice. Yield: 3 1/4 quarts.